Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment

被引：29

作者：

Chang, HM ^{[1
]}

Yang, CC

Chang, YC

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan

[2] Natl I Lan Inst Agr & Technol, Dept Food Sci, I Lan, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 02期

关键词：

chicken egg white; lysozyme recovery; reductant; thermal treatment;

D O I：

10.1021/jf9902797

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Reductants (0.1-2.0% ascorbic acid, cysteine, or cystine and 0.04-1.0% beta-mercaptoethanol) were added to Ei-fold diluted, salted duck egg whites (commercially and laboratory prepared) and fresh egg whites (chicken and duck), and subsequently the mixtures were heated at 70 degrees C for 1-10 min. The maximal recovery and purification fold of lysozyme obtained from fresh chicken egg whites added with 1.0% ascorbic acid were 78% and 2.4, respectively. Storage tests showed that the obtained lyophilized lysozyme powder after dialysis was stable when refrigerated at 4 degrees C for 3 months.

引用

页码：161 / 164

页数：4

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